1/3 c. butter
1/2 c. Bisquick
1/3 c. onion, chopped
1/4 tsp. pepper
1 1/2 c. chicken broth
2/3 c. milk
1 3/4 c. cooked chicken, chopped
1 (10 oz.) pkg. frozen peas & carrots
1 1/2 c. Bisquick
1 tsp. sesame, poppy or celery seed
3 tbsp. hot water
3 tbsp. butter, softened

Preheat oven to 425 degrees. Heat 1 1/3 cup butter in 2 quart saucepan over low heat until melted. Stir in 1/2 cup Bisquick, onion and pepper. Cook over low heat, stirring constantly until mixture is bubbly. Remove from heat. Stir in chicken broth and milk. Heat to boiling, stirring constantly; boil and stir 1 minute. Stir in chicken and frozen vegetables. Heat through and keep warm over low heat. Mix remaining ingredients until dough forms. Gently smooth dough into ball. Knead 5 times (may dust dough with mix). Roll or pat dough into 9 inch square. Pour chicken mix into ungreased 9 x 9 x 2 inch pan. Place dough over chicken mixture. Cut slits in center. Bake 20 to 25 minutes until golden brown.